Ultimate Cabbage Soup
This hearty soup features a bounty of colorful vegetables, simmered in a savory, herby broth. Crammed with cabbage, mirepoix vegetables, fire-roasted tomatoes, and plump beans, it’s as nutritious as it is fulfilling. It’s also vegan, gluten-free, low-calorie, low-carb, and brimming with nutrients and fiber. If you’re a fan of cabbage soup, this ultimate version is guaranteed to become your new favorite. And you don’t need to wait for soup season to enjoy it – it’s great year-round, served both hot and cold.
This recipe was written for the Arizona Republic.
A one-pot wonder for soup fans!
Soup fans typically unite when it comes to relishing a bowl of cabbage soup. The wholesome stew is often super chunky and loaded with a variety of colorful veggies, making it a feast for the eyes as well as the palate. If you haven’t tried cabbage soup for fear of its bitterness, take note – when cooked, cabbage softens and sweetens, giving off delightful umami notes. Simply add extra aromatics (onions, celery, and garlic) and sweet vegetables (tomatoes and carrots), and the medley evolves into a balanced, well-rounded meal.
Even better? You need a handful of budget-friendly ingredients, one pot, and about 30 minutes to put it all together.
Here’s what you need for the ultimate cabbage soup
- Oil. We use olive oil to sauté the aromatic vegetables in the first step of the recipe. Use good-quality olive oil for the best flavor.
- Cabbage. You’ll need one head of green cabbage for this recipe. One small to medium head is about 1 pound and will yield 8 to 10 cups of chopped cabbage. Napa cabbage is an option, just note that the leaves are thinner, more tender, and apt to wilt more than green cabbage. I’ve also made this soup with red cabbage – and the broth becomes pink. How should you cut your cabbage? There’s no right or wrong way to cut the cabbage for this soup. I typically like to chop the head into bite-size pieces that are approximately 1 1/2 to 2 inches in diameter.
- Aromatic vegetables. All great soups start with a good mirepoix, and this soup is no different. We start with the classic trio of onion, carrots, and celery, and sauté the vegetables until tender. Next, we add a little pungent garlic to amplify the mixture. This simple marriage of ingredients guarantees a great flavor base for the soup.
- Herbs. You need just three herbs for this soup – dried oregano and basil, and fresh parsley. I prefer fresh parsley for its pop of color and flavor, and it’s added just before serving. If desired, you may swap in dried parsley; when substituting dried parsley, add 1/2 teaspoon to the pot when you add the oregano and basil. If you would like additional notes of thyme, marjoram and rosemary, you may substitute 1 1/2 teaspoons of Italian seasoning for the oregano and basil.
- Tomatoes. Canned tomatoes are best for this recipe because they’re sweet and contain additional savory liquid in the can (liquid that helps stretch the broth). I prefer fire-roasted tomatoes in this soup because they add a wonderful smoky essence. That said, you can use regular diced tomatoes, regular-cut or petite-cut, if desired.
- Broth. To keep this soup vegetarian, we use vegetable broth. Choose a good-quality, flavorful vegetable broth for the best outcome. Start with 4 cups of broth; if you prefer a thinner soup, add more broth as needed. If vegetarianism isn’t important to you, you may also make this soup with chicken broth or beef broth.
- Beans. I love the addition of white beans in this soup; they add heft and protein and give the soup more body. I used cannellini beans, but you could also use navy beans, great northern beans, or any bean variety you like. When using canned beans, make sure to rinse them with cold water and drain them before using – this removes excess salt, and excess starch that can make the soup cloudy.
- Lemon. A squeeze of tangy lemon before serving elevates all the ingredients in the soup and makes everything pop! If you don’t have lemon, you may use a little apple cider vinegar or red wine vinegar instead.
- Salt and black pepper. To season the soup to perfection.
Consider these add-ins
- Potatoes. Add two diced Yukon gold potatoes when you add the beans (or in place of the beans).
- Rice. Add 1 cup cooked rice when the soup is almost finished cooking; cook for 1 minute to heat through. I prefer nutty basmati rice in this soup.
- Animal protein. Feel free to make this soup meaty by adding cooked chicken or turkey. Shredded rotisserie chicken makes a nice addition.
- Plant protein. We get some plant protein from the white beans, but if you would like more (or want to stretch the soup to feed more people), add chickpeas, lentils, and/or 1 cup of cooked quinoa. When adding cooked quinoa, add it for the last minute of cooking to heat through.
- Additional herbs. In addition to the basil, oregano, and parsley, consider adding bay leaves, thyme, and rosemary. Remove bay leaves before serving.
- Vegetables. If you have extra vegetables on hand, consider tossing them into the pot. Great options include sliced mushrooms, zucchini, broccoli, cauliflower, bell peppers, green beans, peas, and spinach.
- Hot pepper. If you like your soups on the fiery side, add crushed red pepper flakes when you add the basil and oregano.
How should you store this cabbage soup?
Once cool, transfer your soup to an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. Thaw frozen soup overnight in the refrigerator. Reheat soup in a saucepan over medium heat until hot throughout. Or serve it cold – that’s my favorite way to enjoy this soup!
Ultimate Cabbage Soup
This hearty soup features a bounty of colorful vegetables, simmered in a savory, herby broth. Crammed with cabbage, mirepoix vegetables, fire-roasted tomatoes, and plump beans, it’s as nutritious as it is fulfilling.
Add the garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the cabbage and cook for 3 to 5 minutes, allowing it to “sweat”, stirring frequently.
Add 4 cups of the broth, tomatoes, and beans and bring to a simmer.
Simmer, uncovered, for 10 to 15 minutes, until the vegetables have softened to your liking, adding more vegetable broth if desired (remember that the vegetables will give off liquid as they soften, so don’t add broth too early).
Remove the pan from the heat and add 1 tablespoon of the lemon juice.
Season to taste with salt and black pepper, and more lemon juice if desired.
Top with parsley and serve.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, sliced into 1/8-inch-thick rounds
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper
- 1 head green cabbage, about 1 pound, chopped (about 8 to 10 cups chopped)
- 4 to 6 cups good-quality vegetable broth
- 2 14-ounce cans fire-roasted diced tomatoes, or regular diced tomatoes of choice
- 15- ounce can white beans, cannellini, navy or great northern, rinsed and drained
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook for 5 to 7 minutes, until soft.
- Add the garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the cabbage and cook for 3 to 5 minutes, allowing it to “sweat”, stirring frequently.
- Add 4 cups of the broth, tomatoes, and beans and bring to a simmer.
- Simmer, uncovered, for 10 to 15 minutes, until the vegetables have softened to your liking, adding more vegetable broth if desired (remember that the vegetables will give off liquid as they soften, so don’t add broth too early).
- Remove the pan from the heat and add 1 tablespoon of the lemon juice.
- Season to taste with salt and black pepper, and more lemon juice if desired.
- Top with parsley and serve.
Calories: 315kcal, Carbohydrates: 54g, Protein: 13g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1305mg, Potassium: 1425mg, Fiber: 14g, Sugar: 17g, Vitamin A: 6242IU, Vitamin C: 111mg, Calcium: 262mg, Iron: 7mg